Welcome to yet another recipe that I didn’t really mean to share with you guys – but it’s just too good not to. I wish I had taken the time to create a really gorgeous tablescape with intricate photos, but real life? I could only get a shot of the leftovers I had for lunch the other day. Hashtag oops.
So I’m SOUPer (HAHA) excited about this recipe for two reasons: 1) it tastes amazing! Spicy but not hot, just warm and delicious and filling. And 2) it has a top secret ingredient that will make every mom who tries to get her kids to eat veggies smile. Want to know the secret? I pureed a big bunch of kale leaves and added the puree to the soup!!!
It makes the soup a beautiful green color, although it won’t be as vibrant the next day, and bonus: you get to sneak the healthy stuff into your family’s diet. Win, right? I also have to admit that I really couldn’t taste it at all! Kale has a very earthy (read: dirt) flavor that isn’t always easy to hide, but there was no trace of dirt flavor to be found.
I hope you guys enjoy this recipe! Straight from our table to yours 🙂
SECRET INGREDIENT GREEN CHILE CHICKEN SOUP
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (14.5) ounce can pinto beans, rinsed and drained
- 1 (8-ounce) can chopped fire roasted green chiles
- 1 large bunch of kale, leaves stripped from the fibrous stems and washed
- 6 cups chicken stock, divided
- 2 chicken breasts
- 1/2 tablespoon chile powder
- 1/2 tablespoon cumin
- 1/2 teaspoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 8 ounces sour cream
- Heat a soup pot over medium heat and add the olive oil.
- Add the onions and saute for about 7-10 minutes until soft and translucent.
- Add the garlic and cook for another 1-2 minutes.
- While the onions and garlic are cooking, combine the kale leaves and 2 cups of chicken stock in a blender and blend until completely pureed.
- Add the pinto beans, green chiles, kale puree, remaining chicken stock and chicken breasts to the pot.
- Add the spices and stir to combine.
- Bring to a boil, then reduce heat and cover to simmer for about 14 minutes until the chicken is cooked through.
- Remove the chicken to a plate and shred, then add it back into the soup for another 5-10 minutes.
- Right before serving, combine the sour cream and about 1/2 cup of the soup liquid and whisk until smooth.
- Add back into the soup and stir to combine.
- Check for seasoning, then serve hot!